contributed by Ann Marie Baribeault Sokos
3 cups blueberries
2 Tbs lemon juice
2/3 c packed brown sugar
1/2 c rice flour
scant tsp of xanthan gum or guar gum
1/2 c quick oats
1/3 c softened butter/shortening
3/4 tsp cinnamon
Preheat oven to 375°F.
Place blueberries in ungreased 8x8 pan. Sprinkle blueberries with lemon juice.
Mix dry ingredients with softened butter in separate bowl. Place on top of blueberries.
Bake for about 30 minutes.
Ann says:
My grandmother helped me make this recipe up for Megan this summer while visiting. I imagine you could use any berry or maybe even peaches and apples.
My notes:
Because we don't do rice here, I subbed oat flour since it already had an oaty flavor going. And I used palm oil shortening (I usually add a bit of salt to help mimic the flavor of butter) in place of the butter.
I made this (with apples & blueberries) for Thanksgiving dinner at a friend's house. I am delighted to report that this vanished completely, to raves. The bakery pumpkin pie went to leftovers. Thanks, Ann!
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